This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play

tacconi

broad bean flour pasta

A speciality of Fratte Rosa, where they claim to grow Italy's tastiest broad beans, tacconi are made using half wheat flour, half broad bean flour (farina di fave secche). They are delicious with mushrooms. The Marche is Italy's shoe-making capital, and the name is believed to come from the pasta's resemblance to the strips of leather removed from around the heels (tacchi)

Sometimes tacconelle are called tacconi as well.

Text © Dana Facaros and Michael Pauls

Image by valcesano